Venison pie | Jamie Oliver recipes (2024)

FAQs

How long does it take to cook venison? ›

Root Vegetables: Roasted root vegetables like carrots, parsnips, and sweet potatoes provide a hearty and earthy side dish that complements the rich taste of venison. Herbs: Fresh herbs such as rosemary, thyme, and sage work well with venison. They can be used in marinades, rubs, or as garnishes.

Venison Rump

The rump offers a small piece of muscle, best for pot roast and stew meat.

Large cuts of venison taste best when pot-roasted for several hours. If you have access to a crock pot, use any recipe for beef pot roast and you'll be pleasantly surprised. However, instead of cooking for two to four hours, venison may require substantially longer cooking time for the meat to become tender.

Particularly for medium-rare doneness, venison needs to achieve an internal temperature of 145°F before removing from the heat, whereas ground venison must be cooked at 160°F. Additionally, a casserole dish made from venison including leftover meats must be reheated to 165°F .

You can cook tender cuts on the stovetop, in a cast iron skillet (my favorite) with a few tablespoons of oil (such as duck fat, avocado oil or clarified butter, just NOT olive oil), we always enjoy grilling venison (or you can use a cast iron pan ON the grill, even better), or in the oven.

Cooking Tips

Take great care not to overcook venison. As with all game, venison can become tough when overdone.

Do not shoot, handle or eat meat from deer and elk that look sick or are acting strangely or are found dead (road-kill). When field-dressing a deer: Wear latex or rubber gloves when dressing the animal or handling the meat.

1. Deer Camp Wild Game Seasoning. The hunt for the best venison seasoning is over. This robust blend features classic deer seasonings like sugar, garlic and paprika, with added earthiness from fennel and herbs to elevate your venison without overpowering it.

What fruit pairs with venison? ›

The gamey flavor of venison is a good match for flavors like apples, cherries, raspberries, cranberries, citrus fruits, peaches, pears, raisins, pomegranates, and dates. Try Venison and Cherry Pâté en Croûte, which uses both dried cherries and cherry liqueur.

Cooks often find that the stronger flavor of wild game meat can make the meat difficult to season well. Herbs offer the perfect solution. Bay, juniper berries, rosemary, sage, savory, and sweet marjoram all pair well with venison, as well as many other wild game meats.

Venison cooks faster than beef, and when cooking it rare, it needs to only reach a temperature of 130 degrees. If venison reaches 150 degrees, it begins to toughen.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution. 2. Vinegar solution - 1 cup per quart of cold water. Use enough solution to cover the game completely.

You can cook tender cuts on the stovetop, in a cast iron skillet (my favorite) with a few tablespoons of oil (such as duck fat, avocado oil or clarified butter, just NOT olive oil), we always enjoy grilling venison (or you can use a cast iron pan ON the grill, even better), or in the oven.

Loosen with 2 good lugs of olive oil. Pat the venison dry with some kitchen paper, and rub the oil mixture all over it. Sear the meat in a hot pan on all sides – roughly 6 minutes for medium rare, 7-8 minutes for medium, and you'd have to be a nutter if you wanted to cook it for any longer than that!

Completely thaw and cut venison into medium to small uniform pieces before placing in the slow cooker. This helps venison cook evenly and prevents bacteria from growing. Heat on high for 1 hour to maintain proper temperature. Do not lift the cover of the slow cooker during the cooking process.

Once your meat is seasoned or marinated, cook over medium-high heat until you achieve a nice sear on both sides. For the most tender venison, I recommend cooking to medium-rare or medium.